Whether it’s smooth, sweet or fruity, every tequila has a unique character. Mezcal’s smoky mouthfeel is distinctly different again. Read on to learn more about the where and how tequila and mezcal are made – and why you can taste the difference.
Tequila, which can be produced in five states in Mexico, is made by steaming piñas from Blue Agave using a brick oven. Some tequila is then barrel aged, and the choice of barrel changes the flavour. Tequila is distilled twice.
Mezcal is typically aged less than tequila and the flavours come from a different varieties of agave. The piñas are roasted in a deep earthen pit, and it’s the days-long roasting process using wood fire that gives mezcal its smoky signature taste.
5
Mexican states
Guanajuato, Jalisco, Michoacan, Nayarit, Tamaulipas
9
Mexican states
Durango, Guerrero, Guanajuato, Michoacán, Oaxaca, Puebla, San Luis Potosí, Tamaulipas, and Zacatecas.
1 Agave Species Blue Weber
Time taken to mature: 6-8 Years
25+ Agave Species Espadin, Tobala, Salmiana and more
Time taken to mature: 6-30 Years
Steamed by brick
oven or autoclave.
Roasted in earthen
ovens.
We’ve been perfecting our process for centuries. Explore a whole world of flavour with mezcals and tequilas to make your next serve more perfect than the last.
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